Cappuccino Frosted Cupcakes
Cupcakes aren't just for kids! Try our grown up version with espresso powder and white chocolate. Perfect for coffee lovers!
Equipment
- electric mixer
- Muffin tins
- muffin paper cups
Ingredients
- 1 box of devil's food cake mix
- 3 eggs
- ½ cup vegetable oil
- ½ cup white chocolate chips
- 1¼ cups unsalted butter
- 5 Tbsp heavy cream or whole milk (more for thinner frosting)
- 1 tsp vanilla extract
- 5½ cups powdered sugar
- 2 Tbsp instant espresso powder
- 1 Tbsp warm water
- ½ tsp salt
- chocolate sprinkles
Instructions
- Preheat oven to 350º F.
- Follow instructions on cake box to make cupcakes.
- Place the white chocolate chips into a microwave safe bowl. Melt for 20 second sessions. Stir between sessions until smooth and melted. Set aside and cool.
- Mix the instant espresso powder with 1 Tbsp of warm water and stir until dissolved and not gritty.
- In a large mixing bowl, cream room temperature butter with an electric mixer.
- Add to the bowl the heavy cream or milk, vanilla, dissolved espresso powder and the salt. Blend together with the electric mixer.
- On low setting, slowly add the powdered sugar 1 cup at a time and combine.
- Once blended, add the melted white chocolate to the powdered sugar mixture and beat on low setting until mixed.
- Spread frosting onto chocolate cupcakes or transfer frosting to a piping bag and pipe the frosting onto each of the cupcakes. Top with chocolate sprinkles and enjoy!
Nutrition
Calories: 400kcal | Carbohydrates: 49g | Protein: 3g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 57mg | Sodium: 241mg | Potassium: 113mg | Fiber: 1g | Sugar: 41g | Vitamin A: 426IU | Vitamin C: 0.04mg | Calcium: 50mg | Iron: 1mg
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
